The traditional Irish Stew gets an infusion of flavor with this recipe using tender pork, earthy caraway seeds, and Irish stout in a simmering broth that thickens as it cooks thanks to a surprising method: cooking with the pork bones!
Trim the bones from the pork shoulder steaks and set aside. Trim the fat from the meat (and discard) and cut the pork into 1-inch cubes.
In a gallon-size resealable freezer bag, combine the flour, 1 teaspoon of salt and 1 teaspoon of pepper. Add the pork and shake to coat.
Reduce the heat to medium and add the last tablespoon of oil to the Dutch oven and heat until it's shimmering. Add the onion and mushrooms and cook until the vegetables just begin to soften, about 3 minutes, stirring occasionally.
Add the caraway seeds and the 1 1/2 teaspoons of kosher salt and 1 teaspoon of pepper and cook for another 2 minutes or so.
Add the raw pork bones to the Dutch oven and top with the cooked pork chunks. Add the Irish Stout, water and bay leaves then raise the heat and bring to a boil, and stir and scrape any browned bits from the bottom of the pot.
Cover the Dutch oven with the lid and transfer to the oven to cook for 1 hour.
Remove the pot from the oven and the remove the bones from the stew. Add the parsley and stir everything together, taste for seasoning and add more salt or pepper if needed. Serve hot.
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